I don't have a green thumb but several people I know do. During the summer months, they (and lucky friends like me) reap the fruits of their labour. I love using fresh herbs in cooking. I think it makes a world of a difference in a recipe. A couple of weeks ago one of our good friends gave us some fresh mint and it inspired my husband to make mango mint chicken. It was amazing. :)

Today's recipe is Thai inspired and highlights two fresh ingredients that are bursting with flavour - basil and lemongrass. I include 3/4 cup of coconut milk* (please read note below!) but if you want a lighter version (or don't like the taste of coconut), feel free to substitute it with an unsweetened allergy free milk.

In a large wok or saucepan, heat the olive oil on medium high heat. Saute the green onions, garlic and ginger for 1-2 minutes. Add the chicken stock and coconut milk*, turning the stove temperature up to high. When the sauce begins to boil, add the chicken and gently stir to prevent it from sticking. Bring the sauce back to a boil then bring it down to medium high heat, allowing the chicken to simmer in the sauce. Stir in the curry powder and basil, then add the lemongrass. Let the recipe simmer for at least 30 minutes to let the flavours infuse. The longer you leave the lemongrass in, the more you bring out it's citrus flavour. If you don't want an overwhelming amount of lemony flavour, feel free to remove the lemongrass before serving.

*I use Aroy-D's coconut milk because it contains two ingredients: Coconut and water (see picture below). In several grocery stores I shop at, it is the only brand that keeps its product 'pure'. I have seen these brands on store shelves and they include sodium metabisulphite in their list of ingredients. My daughter reacts to sulfites so this ingredient is on my radar whenever I read labels.

Leave a Reply.

Managed by Tiffany Chung

*While recipes in this website do not directly contain the following food allergens: Eggs, milk, mustard, peanuts, seafood (fish, crustaceans and shellfish), sesame, soy, added sulphites, tree nuts and wheat, there is always a possibility that the ingredients listed in the recipe may have come in contact with one or more of the listed food allergens. It is highly recommended that you read ingredient labels carefully when purchasing products and to consult your physician if you have questions regarding whether or not a food should be consumed.